Winged Bean

This vibrant, four-angled bean—known as kacang botol in Malay is a remarkable ingredient in our culinary landscape. Every part of the plant is edible, from its crunchy pods to its tender leaves, making it a favourite in salads, stir-fries, and even curries. In Peranakan cuisine, the young pods are often sliced thin and tossed in zesty sambal belacan, adding a satisfying crunch to the meal. Beyond its delightful texture, the winged bean is rich in protein and nutrients, reinforcing the belief that the best food is often the simplest.